How To Grow Herbs
Published on December 21st, 2009
To get the most benefit and pleasure from growing herbs make them a part of your everyday life. Most culinary herbs must get at least six hours of sunlight and have well drained soil. Try incorporating them into flower beds, borders or vegetable gardens. If space or sunshine is limited containers offer and ideal alternative. Below is a list of popular varieties and their uses.
| Basil | Leaves | Best with tomatoes cheese, poultry, eggs, vegetables, authentic pesto sauce |
| Borage | Blossoms Leaves | Best in salads, fruit drinks teas & vinegars. |
| Burnet | Leaves | Salads, cream and cottage chee se, vinegars. |
| Caraway | Leaves Seeds Stems | Breads, cakes, cookies, soups, stews vegetable s uch as beets, cabbage, and potatoes. Cooked and cand ied like Angelica. |
| Chervil | Leaves | Salads, egg dishes soups, sauces. One of the essential herbs for real epicureans. |
| Chives | Stem/flowers | Herb butters, potatoes, vegetables, eggs, fish, soups , salads and sauces |
| Coriander (Cilantro- Chinese Parsley) |
Leaves Seeds | Affinity for avoca dos and hot pep pers. Use with chicken & seafood . Ceviche; eeds used for baking. |
| Dill | Leaves | Seafood, potatoes, cucumbers, chicken, salads, eggs salad, greens, and breads. |
| Fennel | Leaves/seeds | Excellent for fish, sauces, soups, stuffings. |
| Horehound | Leaves | Furry leaves have menthol-like taste. Used in candy and throat lozenges. Also flavor s teas . |
| Hyssop | Leaves | Use sparin gly when roast ing duck, goose, or pork and in rich plates. |
| Lemon Balm | Leaves | Excellent in salads, fresh fruit compotes, custards, fish, chicken, sauces, tea, and summ er beverages. |
| Lemon Verbena | Leaves | Use in place of lemon zest. Deserts, soups, salads, fruit dishes, and summer coolers. |
| Lovage | Leaves | Add to stuffing, soups, stews, egg dishes; chop leaves over fish and meat. |
| Marjoram | Leaves | Use with almost any meat, seafood or vegetable, pizza, cheese and egg dishes. |
| Mint | Leaves | Peas, all meats green or fruit salad, Middle Eastern dishes; steep for teas. |
| Oregano | Leaves | Best known for its u e in tomato sauce. Use with eggs, vegetables, meats and shellfish. |
| Parsley | Leaves | Flavor all savory dishes, hot or cold; as a garnish" in sauces' deep-fried as a garnish. |
| Peppermint | Leaves | Flavor fruit salads, summer drinks and sorbets. Use for peppermint syrup. |
| Rosemary | Leaves | With all meat, particularly roast lamb; in stuffings and marinades. |
| Sage | Leaves | Flavor pates, stuffings, egg dishes, meats. |
| Salad Burnet | Leaves | Delicate flavor best with creamy sauces; salads, white meats, egg dishes. |
| Savory | Leaves/sprigs | Known as the 'bean' herb. Also use with tomatoes & all meats. |
| Spearmint sauce. | Leaves | Cbopped in vegetab le dishes; mint |
| Sorrel | Leaves | Excellent in soups, salads, sauces. |
| Summer Savory | Leaves | Chopped in stuffing and sausages; with game . |
| Sweet Woodruff | Leaves/stems | Partially dried & added to applejuice, wine and cider cups. |
| Tany | Leaves | Peppery flavor, eggs, salad dressing, marinade and stuffing. |
| Tarragon | Leaves | Best with chicken, fish and eggs. Chopped in sauces and as an herb butter. |
| Thyme | Leaves | All savory dishes, especially veal chicken. fish, game and tomato sauce. |
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